This Oatmeal Chocolate Chip Cookie recipe is the perfect, classic cookie made with some wholesome swaps. Using a mix of coconut oil and butter, plus coconut sugar, this cookie is packed with rich flavor.
Post and photos updated September 2019; Same delicious recipe originally published December 2015.
Friends, my go-to and easy adaptable oatmeal chocolate chip cookie recipe comes with loads of flavor and is one of those recipes you just can’t go wrong with!
I mena, who doesn’t like oatmeal chocolate chip cookies?! I may prefer them over regular chocolate chip cookies, actually.
I just can’t get over the oat texture, the brown sugar and amazing flavor.
The Best Whole Wheat Oatmeal Cookies
Here’s What You Need
- flour, rolled oats, baking soda and cinnamon
- brown sugar and coconut sugars – but all brown sugar can be used.
- butter and coconut oil – for unique flavor
- eggs – to help hold things together.
- vanilla – always use vanilla extract in cookies!
- chocolate chips – I prefer dark chocolate chips but semi-sweet is great too.
Oatmeal Cookies with Coconut Oil and Butter
Using a combination of butter and coconut oil gives these cookies delicious flavor.
Combine Dry Ingredients Separately
Combine the flour, oats, salt, baking soda and cinnamon in a separate bowl and set aside.
I like to combine my ingredients separately to ensure all of the ingredients are even mixed.
Cream Fat & Sugars
Cream together coconut oil with butter and sugar. This is where you want to make sure your butter and coconut oil are only softened, NOT melted or your cookies will spread flat.
Using a room temperature egg is key too. And add the vanilla.
NOTE: You can use all butter here, just not all coconut oil. Make sure the egg is room temperature for even mixing.
Combine & Add Chocolate Chips
Add bowl of dry ingredients to wet ingredients until combined, then fold in chocolate chips. Now you’re ready to scoop the cookie dough onto your cookie sheets!
Use a Cookie Scoop
The cookie scoop is definitely a baker’s secret to perfectly shaped cookies. I typically will press the cookie dough into the bottom of the scoop until flat, then dispense onto lined baking sheet.
Bake, Rest, Cool
Bake cookies for about 10 minutes, rest on baking sheet for 2-3 minutes, then make sure to cool the cookies on a wire rack to set.
I truly cannot get enough of these!
This oatmeal chocolate chip cookie recipe is actually a take on these oatmeal berry cookies with some simple modifications.
Frequently Asked Questions About this Recipe
YES you can. I often make these with all butter for family and friends who don’t necessarily care for coconut.
NO I do not recommend using all coconut oil, as the cookies won’t hold their shape as they do with using part butter.
The only flours here I recommend are whole wheat, whole wheat white, spelt flour or all-purpose flour. I do not recommend a grain-free flour here.
Room temperature eggs mix more evenly into the batter. If using coconut oil and your egg is not room temperature, the coconut oil will solidify when the cold egg is added.
Yes, definitely! I would add about 1/2 cup chopped nuts.
These cookies won’t last long, to be honest. Or at least they never do in my house! But they’ll be best if enjoyed within 10 days. Baked (and cooled) cookies freeze well if tightly wrapped. You can also freeze pre-scooped dough balls – just scoop the dough, freeze on baking sheet (spread out so they don’t freeze stuck together) and then when you go to bake, add about 2-3 minutes to baking time.
If you make this recipe, be sure to leave comment and star rating below! I love hearing from you and it helps others learn more about the recipe too! Xx Ashley
PrintWhole Wheat Oatmeal Chocolate Chip Cookies
These Whole Wheat Oatmeal Chocolate Chip Cookies are the perfect, classic cookie made with some healthier, wholesome swaps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 1x
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 2 cups old-fashioned rolled oats (gluten-free if necessary)
- 3/4 cup whole wheat flour1 (or whole grain gluten-free blend if necessary)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup coconut sugar2
- 1/4 cup dark (or light) brown sugar, packed
- 4 tablespoons coconut oil, softened3
- 4 tablespoons unsalted butter, softened
- 1 large egg, room temperature4
- 2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
- Mix dry ingredients: In a medium bowl, combine oats, whole wheat flour, cinnamon, baking soda, and salt. Set aside.
- Mix wet ingredients: In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 1-2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter). Next add in egg and vanilla until combined.
- Combine: Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together. Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
- Scoop dough: Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).
Notes
1Whole wheat flour can be subbed with whole wheat white, or regular all-purpose but you may need about 1/4 cup more of all-purpose if subbing.
2You can replace coconut sugar with dark brown sugar
3Make sure your oil and butter are only softened, not melted. The cookies will not maintain their shape if using melted butter. You can also use all butter here – but NOT all coconut oil.
4Use a room temperature egg, so the coconut oil does not solidify while combining. You could add in the oats and stir by hand at the end with the chocolate chips, but I liked that some of the oats get broken down when combined with the flour. I used my stand mixer when adding all of ingredients, and then use a large spoon to stir in the chocolate chips.
PRO TIP: I space my cookies in rows of 3 and 2, alternating every other, just to make sure cookies won’t spread into each other.
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 6
- Sodium: 104
- Fat: 8
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2
- Cholesterol: 13mg
Keywords: healthy oatmeal cookies, whole wheat oatmeal cookies, oatmeal chocolate chip cookies
QUESTION: If you could have one cookie for the REST OF YOUR LIFE?! What kind of cookie would it be??? I’m thinking I’d go with the good ole chocolate chip.
photography by Roberta Dall’Alba
Janet G says
These are literally the best cookies!! Run,do not walk, to your kitchen to make these as soon as possible. You cannot eat less that 3 in one sitting. Guaranteed!
★★★★★
Ramona says
They look delicious ! Could I use regular organic white sugar if I don’t have coconut sugar? Also could I use wheat pastry flour Instagram wheat flower?
Ashley says
Yes both of those subs work! You won’t get as deep of a flavor using all white sugar so if you have brown sugar I’d use that. But either way works!
Ghadeer says
These cookies have no right to be so addicting!!! I’ve made this multiple times and it always comes out amazing
★★★★★
Courtney K says
I subbed a small amount of wheat flour with brewer’s yeast and ground flaxseed to turn these into lactation boosting cookies. They turned out amazing! So light and crisp on the outside, slightly chewy in the middle. LOVE them
★★★★★
Ashley says
That sounds amazing! Thank you so much for sharing your subs here! Super helpful.
Lulu says
Are these cookies crispy or chewy? Or like Nestles Toll House recipe (crispy on the edges and bendy in the middle)?
Ashley says
They have slightly crisp edges with soft middles! As long as you don’t over bake them 🙂
Vivian says
subbed the coconut sugar for brown and white sugar and the coconut oil for brown butter and it turned out pretty well!
★★★★
Ashley says
Thanks for leaving a review!
Nah says
Followed the recipe to the letter and somehow I ended up with a very DRY & crumbly mixture – it looked ready to top an apple strudel! I ended up adding some espresso, an additional egg, and a bit of macadamia nut oil to pull it together. I just eyeballed until it was average cookie dough consistency. I did not have to change cooking time/temp, luckily! Even with chilling the dough for 1.5 hours beforehand. They turned out fantastic!
★★★★
Ashley says
Hi there! Sorry the initial dough didn’t quite turn out. It could be that too much flour was added (if flour was packed down into cup).
Peggie Learning says
Very yummy I made these yesterday there are only 2 of us in the household and 1/2 of them are gone already. I made two substitutions well 3 I used white sugar not coconut sugar as that is what I had I used a 1/4 cup white chocolate chips and a 1/2 cup dark chocolate chips and I was short vanilla so I used a teaspoon of Kahlua they are delicious and I don’t usually even eat cookies Thank you so much for sharing the recipe
★★★★★
Ashley says
Thanks so much for your comment and sharing your substitutions, Peggie! So glad they’re being enjoyed 😀
Jackie says
WHY IS THIS SO SWEET???? Otherwise 10/10
★★★
Grace Hulbert says
Ok recipe
★★★
Ashley says
Thanks for your review – was there something in particular you didn’t like about them?